Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crispy tofu coated in a spicy, sweet, and salty sauce. I'm not a vegetarian but this is the best General Tso's dish I've had. I like to serve it over rice and garnish with sesame seeds and green onions.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Tofu:
Sauce:

Directions

Instructions Checklist
  • Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid.

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  • Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and sesame oil. Gently stir to coat. Let sit for 10 minutes or until tofu has absorbed most of the liquid.

  • Meanwhile, make the sauce by whisking soy sauce, maple syrup, sambal oelek, rice vinegar, garlic, sesame oil, cornstarch, and green onions together in a bowl. Set aside.

  • Drain any remaining liquid from the tofu. Place cornstarch in a gallon-sized plastic resealable bag. Drop tofu cubes in the bag, seal, and gently shake until coated with cornstarch.

  • Heat olive oil in a large skillet over medium-high heat. Cook tofu for 4 minutes. Flip with tongs and cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate and wipe the skillet clean.

  • Pour sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.

Nutrition Facts

298 calories; protein 9.5g; carbohydrates 25.8g; fat 18.5g; sodium 1455.9mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/09/2020
Made this twice now and love it! I usually drain the tofu (30 mins), freeze it overnight, thaw it & then drain again before using it and it gives it a meaty texture. I thought it was a little spicy so the second time I used a little less than half and it was great. I like my tofu crispy too so I tend to cook it for about 20 mins. I also doubled the marinade (the tofu is crazy absorbent after freezing it) and sauce and added in some stir fry veggies and served with rice :) Read More
Rating: 5 stars
03/03/2021
I had to make a few substitutions - so it didn't really taste like General Tso's but it was still good! Read More